Indian Mango Cooler (Panha)

Note: To select mangoes for this recipe, go for the ones that are more green than yellow—they should be just entering their ripening phase and not yet totally soft to the touch.

About the author: Denise Dsilva Sankhe is a writer and creative director by profession, but that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her newly-married husband, who has long since given up his determination to have salads for dinner.

Indian Mango Cooler (Panha)

About This Recipe

Ingredients

2 large mangoes (about 1 pound total)

4 cups boiling water

1 cup sugar

1 teaspoon saffron threads

1 teaspoon green cardamom powder

Procedures

1

Combine mangoes and water in a medium pot. Simmer until a spoon pressed into the mango's surface makes a dent, about 30 minutes. Remove from pot. Cool. Remove skin and seed and mash the flesh in a heavy based saucepan.

2

Heat pulp over medium heat while stirring, about 5 minutes. Add sugar, saffron and cardamom and stir until sugar has dissolved, another five minutes. Taste mixture and add more sugar if necessary. Remove from heat and cool in. Transfer to a sealed container and refrigerate until ready to use.

3

To serve, put 2 tablespoons of mixture to a glass and top with ice cold water (you can also add a pinch of toasted ground cumin, salt, or finely shredded mint leaves as a final garnish). Stir well.

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About the Author

Born half Anglo-Indian and half Manglorean Catholic in multi-cultural Mumbai- India, Denise has been surrounded by a wonderful assortment of all things delicious from a very early age.

Her penchant for food has led her on many amazing journeys across India where she charms strangers into sharing unique recipes and discovers a little more about her country with each bite.

She is fuelled by an intense love for food and a determination to keep the food traditions of her ancestors alive. A motley bunch of Anglo-Indians whose cuisine is a unique combination of Indian spices and western flavours; and Mangloreans who are famed for their delicious coastal fare.

She shares her favourite recipes and love for all things deliciously Indian in her column- Beyond Curry. Simple recipes that capture the real taste of India. The food served every day in homes across India. And some unique family favorites you wonât find in a restaurant. Most of the recipes have stories around them- like all good food does.